Batch 1 vs batch 2. Waaaaay smaller.

Experimented with shapes & layers.

This time, I made them way smaller, put more sugar on the top, and more sugar in the cream cheese filling. It tasted a lot closer to Porto's than my first batch. I used the cream cheese in the first batch, but with more sugar, so it was still more liquidy than I would've liked. I think it's because I used reduced fat cream cheese. Next time, I'll spring for the regular stuff. Other than that, I think I just have to bake them a little longer to get them more crisp on the outside. I'm getting close!

I took a crack at making something like Porto's cheese rolls. I looked up a recipe online, and it seemed simple enough. My first try didn't come out too bad, but it needs some tweaks.

I don't know what's up with my iPhone camera, but the cream cheese isn't really that yellow-ish, I guess it's just bad lighting. I had mixed the cream cheese filling ingredients a bit too much, so it was more liquidy than solid, so it came oozing out the sizes, and I couldn't properly seal the ends. And they were big & dense (they felt real heavy). Next time, I'll make them about half the size. As for the tweaks, I need to add more sugar to the cream cheese filling and more sugar on the outer crust.